Re: [CH] Request for Catfish Rec.
Christopher E. Eaves (cea260@airmail.net)
Mon, 02 Feb 1998 14:37:46 -0600
Ben Holm wrote:
>
> Does anyone out there have any good, hot catfish recipes.
> I like catfish a lot, and it is on sale this week at my grocery store
> (Wegmans for those of you in western NY), but I don't have any
> recipes for it.
Heres 4, more to come.
Chris
* Exported from MasterCook *
Catfish Baked With Cheese
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 Catfish Fillets (about 2 lb)
1/4 cup Flour
Black pepper to taste
1 Egg -- lightly beaten
8 tablespoons Butter -- melted
1/2 cup Fresh grated Parmesan
Cheese
Salt to taste
1 teaspoon Paprika
1 tablespoon Milk
1/4 c Sliced almonds 1. Preheat oven to 350 deg. 2. Wipe the catfish dry
3. Blend together the cheese, flour, salt, pepper, and paprika 4.
Combine the egg and milk in a flat dish 5. Dip the fillets in the egg
mixture, and then coat with the cheese mixture. Arrange the fillets in
one layer in a baking dish, and pour the butter over all. Sprinkle with
the almonds. 6. Place in oven and bake for 20 minutes
>From Craig Claiborne's "Southern Cooking"
Posted to MM-Recipes Digest V4 #13000
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* Exported from MasterCook *
Cajun Catfish With Spicy Strawberry Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
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2 pounds catfish fillets
1 salt
1 black pepper
2 ounces hot pepper sauce
1 1/2 cups strawberry preserves
1/2 cup red wine vinegar
1 tablespoon soy sauce
1/4 cup seafood cocktail sauce
1 clove garlic -- minced
2 teaspoons horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup safflour oil
1 fresh strawberries
1 parsley sprigs -- optional
* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
Place fillets in large shallow dish. Season fish with salt, black pepper
and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan,
combine preserves, vinegar, soy sauce, cocktail sauce, garlic and
horseradish; simmer sauce over low heat stirring occasionally, while
preparing catfish. Blend cornmeal and flour in shallow bowl. Drain
catfish and dredge in cornmeal mixture, coating on all sides. Heat oil
in heavy skillet over medium-high heat; when hot, add catfish and saute'
until browned on both sides. Drain well on paper towels; keep warm.
Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish
with sliced strawberries and parsley, if desired. Source: Quick &
Delicious Cajun Cooking
Posted to MM-Recipes Digest V4 #13000
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* Exported from MasterCook *
Cajun Catfish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
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4 catfish fillets (4 oz. each
1 ounce wheat flakes cereal
1 tablespoon paprika
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1 tablespoon oil
1. Wash the fish fillets and pat dry. 2. In a bowl mix the ground wheat
flakes and all the seasonings. Pour the dry mixture onto a piece of foil
or wax paper, and dip the fillets into the seasoning, coating both
sides. 3. In a heavy cast iron fry pan heat the oil. Fry the fillets for
2 minutes on each side. Lay the fillets on a plate lined with a paper
towel, cover with another paper towel, and pat to remove excess oil.
Posted to MM-Recipes Digest V4 #13000
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* Exported from MasterCook *
Baked Catfish Fillets With Horseradish Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds catfish fillets
2 egg whites
1 tablespoon grated onion
1/4 teaspoon dry mustard
2 tablespoons butter or margarine
1 cup milk
1 tablespoon lemon juice
2 tablespoons sour cream
1 clove garlic
1/4 teaspoon white pepper
2 tablespoons flour
4 teaspoons prepared horseradish
Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle
with lemon juice. In small bowl beat egg whites until soft peaks form.
Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white
pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20
minutes or until fish is opaque or skewer glides easily through flesh.
Meanwhile in small saucepan melt butter. Blend in flour until smooth.
Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook
and stir over medium heat until mixture is bubbly and slightly
thickened. Serve over fish.
Posted to MM-Recipes Digest V4 #13000
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